Linguini pasta gets a delicious make over with this 15-Minute Creamy Tomato Garlic Butter Shrimp! A quick and easy flavourful dinner in minutes!
Ingredients
- 10 ounces | 300 g dry weight linguini (or any pasta)
- 1 medium yellow onion diced
- 2 tablespoons butter (or olive oil)
- 6 garlic cloves , minced
- 1 pound | 500 g raw jumbo shrimp (prawns), peeled and deveined
- 2 teaspoons dried basil
- 1 teaspoon salt , divided
- 1 x 14-ounce | 400 g bottle passata or marinara sauce
- half a chicken bullion cube , crushed (or 1 teaspoon stock powder)
- 2 tablespoons fresh chopped parsley
- 1 teaspoon freshly-ground black pepper , divided
- pinch of granulated sugar
- 2/3 cup milk (or half and half or heavy cream)
- grated Parmesan cheese , to serve
- extra fresh chopped parsley , to serve
Instructions
- Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)
- Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and 1/2 teaspoon salt. Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.
Get the full recipe on cafedelites
Sorry to make you click a link for the recipe, but know I’m grateful for you.
#shrimp #pasta #easy #garlic #butter
